Black Bean & Cheese Enchiladas

(from BettyCrocker.com)

1 teaspoon vegetable oil

1 medium onion, finely chopped (1/2 cup)

1 teaspoon ground cumin

1 can (15 oz) black beans, drained, rinsed

1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch), heated

2 cups shredded Monterey Jack cheese (8 oz)

1 can (10 oz) enchilada sauce

1/2 cup shredded Cheddar cheese (2 oz)

Salsa, if desired


1. Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.

2. Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

***These were DELICIOUS!!!